A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 1 pound cooked ham, trimmed of fat 2 stalks celery, sliced 2 green onions, sliced 3 teaspoons sweet pickle relish 2 hard-boiled eggs, chopped ¾ cup mayonnaise

Madison County Championship Rodeo

Yield: 6 servings. 1 pound cooked ham, trimmed of fat 2 stalks celery, sliced 2 green onions, sliced 3 teaspoons sweet pickle relish 2 hard-boiled eggs, chopped ¾ cup mayonnaise

Rosemary and Goat Cheese Strata

Yield: 6 servings. 1 pound cooked ham, trimmed of fat 2 stalks celery, sliced 2 green onions, sliced 3 teaspoons sweet pickle relish 2 hard-boiled eggs, chopped ¾ cup mayonnaise

Yield: 6 servings.

1 pound cooked ham, trimmed of fat
2 stalks celery, sliced
2 green onions, sliced
3 teaspoons sweet pickle relish
2 hard-boiled eggs, chopped
¾ cup mayonnaise
Salt and pepper to taste
Fresh tomatoes and/or saltines

Cut ham into chunks and place in food processor. Pulse ham chunks 6 to 8 times to desired consistency. In a mixing bowl, combine ham, celery, onions, pickle relish, eggs, and mayonnaise. Fold ingredients together until well incorporated. Add salt and pepper to taste. Refrigerate at least 2 hours before serving. Stuff salad into fresh tomatoes or serve with crackers.

This story was published on Aug 31, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.